Jackfruit Enchiladas with Chipotle Crema
Ready in 35 minutes
• Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 21, 2019.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 21, 2019.
Ingredients
Jackfruit
- 1 brown onion
- 1 can jackfruit, drained and rinsed
- 1 carrot
- 2 cloves garlic, minced
- 1 pack enchilada spices
- 1 can chopped tomatoes
- 3/4 cup water
- 1/2 Tbsp soy sauce
Enchiladas
- 6 wholemeal wraps
- 1 pack chipotle crema
- 1 bunch chopped parsley
- 1 pack feta
Pepita Salad
- 1/4 red onion
- 1 pack spicy pepitas
- 1/2 pack rocket
Steps
-
Prep veggies Heat oven to high grill. Lightly grease a medium oven dish. Finely dice brown onion; cut and discard stalk from jackfruit pieces; grate carrot.
-
Cook veggies Heat a drizzle of oil in a large fry-pan on medium-high heat and cook brown onion for about 3 minutes, until softened. Add carrot, garlic, enchilada spices, a pinch of salt and jackfruit, cook a further 2-3 minutes, until fragrant.
-
Add tomatoes and water measure to pan, bring to a simmer, reduce heat to low-medium and cook for about 10 minutes, until thickened. Stir through soy sauce and season to taste.
-
Make enchiladas Divide jackfruit between wraps, roll up carefully and place side by side in prepared dish. Spoon chipotle crema evenly over the top, sprinkle with parsley and crumble over feta. Place in oven and grill for 7-10 minutes, until browned.
-
Make salad While enchiladas grill, thinly slice red onion. Place in a salad bowl along with pepitas and rocket, toss with a drizzle of olive oil and vinegar.
-
Serve jackfruit enchiladas with pepita salad.
Nutritional Information
Energy |
2175 kj 520 kcal |
---|---|
Protein | 16.7g |
Carbohydrate | 73.9g |
Fat | 13.6g |